If you have been on the hunt for a vibrant, flavorful, and totally satisfying meal, your search ends with this Shrimp Bowl with Cilantro Lime Rice and Chipotle Ranch Recipe. It brings together juicy, spice-kissed shrimp and zesty cilantro lime rice, all balanced by the smoky creaminess of chipotle ranch and the fresh crunch of black bean and corn salsa. Every bite bursts with color, texture, and bold, lively flavors that promise to delight your taste buds and keep you coming back for more.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential, each one playing a unique role in creating a perfectly balanced bowl. From the herbs that brighten and freshen to the spices that bring warmth and depth, everything here sets the stage for an unforgettable meal.
- Cilantro Lime Rice: The base of the bowl, aromatic and tangy, offering a fresh, zesty foundation.
- Medium shrimp (1 1/2 pounds): The star protein, tender and juicy, perfectly seasoned for a flavorful punch.
- Olive oil (3 tablespoons): Helps cook the shrimp to a beautiful sear and adds richness without heaviness.
- Kosher salt (3/4 teaspoon): Elevates flavors naturally, used in seasoning shrimp and salsa.
- Smoked paprika (3/4 teaspoon): Adds a subtle smoky depth to the shrimp seasoning.
- Garlic powder (3/4 teaspoon): Provides a backbone of savory flavor in the shrimp and dressing.
- Onion powder (3/4 teaspoon): Complements garlic with a mild sweetness and depth.
- Cumin (3/4 teaspoon): Brings warmth and earthiness to the shrimp seasoning.
- Black beans (1 can, drained and rinsed): Offers hearty texture and protein in the salsa.
- Corn (1 can, drained): Adds sweet pops of flavor and color to the salsa.
- Pico de gallo (1 cup): Brings freshness, acidity, and a bit of spice to the salsa mix.
- Avocado slices (optional): Creamy, cooling garnish perfect for contrast and richness.
- Cherry tomatoes (optional): Bright bursts of juiciness and color to brighten each bite.
- Plain whole milk yogurt or mayo (1/2 cup): Base for the creamy chipotle ranch dressing, adaptable for dairy-free.
- Mayonnaise (1/4 cup): Adds richness and helps create a smooth dressing consistency.
- Apple cider vinegar (1 teaspoon): Gives the dressing a tangy zip, balancing the creaminess.
- Dried dill (1/2 teaspoon): A subtle herbaceous note that freshens up the dressing.
- Ground black pepper (1/4 teaspoon): Essential for seasoning and a gentle heat enhancer.
- Adobo sauce from chipotle chilis (2 to 2 1/2 tablespoons): The smoky, spicy heart of the chipotle ranch, giving each bite a wonderful kick.
How to Make Shrimp Bowl with Cilantro Lime Rice and Chipotle Ranch Recipe
Step 1: Start the Rice
Begin by preparing the Cilantro Lime Rice according to its recipe. This rice is fundamental to the bowl—it’s fluffy, tangy, and vibrant, setting the perfect stage for the other ingredients. Having the rice ready first makes assembling the bowl a breeze.
Step 2: Cook the Shrimp
Whether fresh or frozen, make sure the shrimp are completely thawed and dry. Toss them with olive oil and a perfect blend of kosher salt, smoked paprika, garlic powder, onion powder, and cumin. This seasoning combo will make the shrimp pop with smoky, savory goodness. Spread them out on a parchment-lined baking sheet and bake or broil until just opaque and juicy—around 4 to 6 minutes. Alternatively, you can sauté them quickly on the stove; both methods lock in incredible flavor and moisture.
Step 3: Prepare Black Bean and Corn Salsa
While the shrimp cooks, mix together drained and rinsed black beans, drained corn, and fresh pico de gallo in a bowl with a pinch of kosher salt. This salsa adds a burst of freshness, sweetness, and a touch of spice, bringing a lively texture contrast and a beautiful pop of color to your shrimp bowl.
Step 4: Make the Chipotle Ranch Dressing
The magic in this recipe is the creamy chipotle ranch. Whisk together plain whole milk yogurt or a dairy-free option with mayonnaise, apple cider vinegar, dried dill, garlic powder, onion powder, kosher salt, ground black pepper, and the smoky, spicy adobo sauce from chipotle chilis. Adjust the adobo to suit your tolerance for heat. This dressing ties every element in the bowl together with a creamy, smoky zing.
Step 5: Assemble the Bowls
Layer the base of cilantro lime rice, top with a generous scoop of black bean corn salsa, and then add the perfectly cooked shrimp. Garnish with optional avocado slices and juicy cherry tomatoes, then drizzle the bowl generously with chipotle ranch dressing. For an extra touch, sprinkle some chopped cilantro on top and get ready to dig in to a bowl bursting with flavor!
How to Serve Shrimp Bowl with Cilantro Lime Rice and Chipotle Ranch Recipe
Garnishes
Avocado slices and cherry tomatoes elevate the dish by adding creaminess and fresh bursts of sweetness. A sprinkle of extra chopped cilantro can brighten the bowl and add even more herbal fragrance. For those who like heat, consider adding a few pickled jalapeño slices or an extra drizzle of chipotle ranch.
Side Dishes
This shrimp bowl is a meal by itself, but if you want to round it out, consider serving it with warm corn tortillas on the side or a crisp green salad with a citrus vinaigrette. Blackened corn on the cob or roasted peppers can also complement the smoky and zesty notes beautifully.
Creative Ways to Present
Serve this dish in vibrant, wide bowls to show off all the colorful layers. For a casual gathering, let guests build their own shrimp bowls with all components laid out buffet-style. For a pretty, plated dinner, use a ring mold to pack the rice neatly, top with shrimp and salsa, and artistically drizzle chipotle ranch in zigzags around the plate.
Make Ahead and Storage
Storing Leftovers
Store leftovers in airtight containers in the refrigerator for up to three days. Keep the shrimp and salsa separate from the rice and dressing to maintain the best texture and flavor—especially so the rice does not get soggy and the shrimp stays juicy.
Freezing
While the shrimp bowl is best enjoyed fresh, cooked shrimp and cilantro lime rice freeze well individually. Freeze the shrimp and rice in separate containers for up to two months. Salsa and creamy dressing do not freeze well due to texture changes.
Reheating
Reheat the rice and shrimp gently in the microwave or on the stove to avoid overcooking. Add the salsa and chipotle ranch dressing fresh after reheating for the best flavor experience.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before seasoning and cooking. This ensures they cook evenly and stay juicy.
How spicy is the chipotle ranch dressing?
The heat level depends on how much adobo sauce you add. Start with less if you prefer mild and add more if you like it spicier. The smoky flavor is always present and delicious.
Is there a dairy-free version of the chipotle ranch?
Yes, substitute plain whole milk yogurt with a dairy-free or vegan mayo, or simply use all mayonnaise. This adjustment keeps it creamy without any dairy.
Can I make the cilantro lime rice ahead of time?
Yes, the rice can be made up to a day ahead and stored in the fridge. Reheat it with a splash of water to revive its fluffiness before assembling your bowl.
What other proteins can I use instead of shrimp?
Chicken, tofu, or even grilled fish work wonderfully here. Just adjust cooking times accordingly, and season them with the same spice blend for consistent flavor.
Final Thoughts
This Shrimp Bowl with Cilantro Lime Rice and Chipotle Ranch Recipe is one of those dishes you’ll want to make again and again. It perfectly balances fresh, smoky, creamy, and zesty elements in a colorful, easy-to-assemble bowl that feels both indulgent and wholesome. Trust me, once you try this recipe, it will become a fast favorite in your meal rotation. So grab your ingredients and dive into flavor heaven today!
Print
Shrimp Bowl with Cilantro Lime Rice and Chipotle Ranch Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This Shrimp Bowl with Cilantro Lime Rice is a vibrant and flavorful dish combining juicy, spiced shrimp with zesty cilantro lime rice, a fresh black bean and corn salsa, and a creamy, smoky chipotle ranch dressing. Perfect for a quick and healthy weeknight dinner, each bowl is balanced with protein, fiber, and fresh veggies, offering a delightful blend of textures and tastes.
Ingredients
Cilantro Lime Rice
- 1 recipe Cilantro Lime Rice (prepared separately)
Shrimp
- 1 1/2 pounds medium shrimp, deveined (tail on or peeled)
- 3 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/4 teaspoon cumin
Beans and Corn Salsa
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 cup pico de gallo
- 1/2 teaspoon kosher salt
Chipotle Ranch Dressing
- 1/2 cup plain whole milk yogurt (or use mayonnaise for dairy-free)
- 1/4 cup mayonnaise
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 to 2 1/2 tablespoons adobo sauce from a can of chipotle chilis (adjust to taste)
Optional Garnishes
- Avocado slices
- Cherry tomatoes
- Extra chopped cilantro
Instructions
- Start the Rice: Prepare the Cilantro Lime Rice according to its recipe instructions. Set aside and keep warm for assembly.
- Cook the Shrimp: If frozen, thaw shrimp completely. Preheat oven to 400°F or set broiler on. Pat shrimp dry with paper towels. In a bowl, toss shrimp with olive oil, kosher salt, smoked paprika, garlic powder, onion powder, and cumin until evenly coated. Spread shrimp in a single layer on a parchment-lined baking sheet. Bake for 4 to 6 minutes, or broil for 3 to 6 minutes, turning the tray as needed until shrimp are juicy and opaque. Alternatively, sauté shrimp in a large skillet with olive oil or butter on medium-high heat for 1-2 minutes per side until cooked through.
- Prepare Beans and Corn Salsa: While shrimp cooks, drain and rinse black beans, drain corn. In a medium bowl, combine beans, corn, pico de gallo, and 1/2 teaspoon kosher salt. Mix well to create the salsa.
- Make the Chipotle Ranch Dressing: In a medium bowl, whisk together yogurt (or mayo), mayonnaise, apple cider vinegar, dried dill, garlic powder, onion powder, kosher salt, black pepper, and adobo sauce. Adjust adobo amount to preferred heat. If using Greek yogurt, add water teaspoon by teaspoon to achieve creamy consistency.
- Assemble the Bowls: In individual serving bowls, layer cilantro lime rice, spoon black bean corn salsa, and add cooked shrimp. Top with avocado slices and cherry tomatoes if desired. Drizzle generously with chipotle ranch dressing and garnish optionally with extra chopped cilantro.
Notes
- You can cook shrimp using oven baking, broiling, or stovetop sauté method based on your preference and time.
- Adjust the amount of adobo sauce in the dressing to control the heat level.
- Use mayonnaise in place of yogurt for a dairy-free dressing option.
- Prepping the cilantro lime rice ahead of time speeds up bowl assembly.
- Optional garnishes like avocado and cherry tomatoes add creaminess and freshness.
